food
Lamb Jalfrezi
Who needs to order a takeaway when you've got this recipe at your disposal?
food
Lamb Jalfrezi
Who needs to order a takeaway when you've got this recipe at your disposal?
Supplies
- 350 grams lamb shoulder, trimmed and chopped
- Tomato gravy
- 2 tablespoons vegetable oil
- 2 chillies, chopped
- 1 teaspoon cumin seeds
- 3 garlic cloves, sliced
- 1 teaspoon salt
- 3 fresh tomatoes, chopped
- 1/2 teaspoon turmeric
- Vegetable mix
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 1 teaspoon cumin seeds
- 1 tomato, chopped into chunks
- 2 chillies, chopped
- 1 teaspoon garam masala
Steps
- In a pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. Set aside.
- Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
- Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
- Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender.
- Once the lamb is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.